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Mexican | |
| 3 -4 serrano chilies, diced (depending on how hot you want your chile, don't add if you want mild chile) 1⁄4 cup vegetable oil or 1/4 cup bacon fat 8 -10 large roasted green chilies, skins removed, torn into strips (Hatch or Poblano are best) 24 ounces chicken broth (approximately) 1 (12 ounce) can Rotel tomatoes & chilies 1 cup water 1 teaspoon cumin 1⁄2 teaspoon white pepper 1⁄2 teaspoon curry powder 1 teaspoon Season-All salt 1 teaspoon fresh cilantro or 1 teaspoon dried cilantro 1 teaspoon cayenne pepper 1⁄2 teaspoon crushed red pepper flakes 2 garlic cloves, crushed 1⁄2 teaspoon salt and pepper 1⁄4 cup flour (approx.) 1 small yellow onion 1 -2 lb pork (diced or ground) | |
| In large stainless kettle, brown pork in bacon fat or vegetable oil. (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink. Add diced onion and garlic, cook till soft. Add flour and stir, browning flour as you would a roux (rue). Add some of your water if flour is too thick, keep stirring till it bubbles. Add chicken broth. Add the rest of the ingredients and bring to a bubble, then turn heat to low. Cook uncovered for 2-3 hours, stirring occasionally. If your chile is too thin, add more flour. If your chile is too thick, add more chicken broth. Taste often and add more spices or peppers to your liking! If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them! (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile). | |
Unrated | |
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